Synopsis
The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness producers must ensure that their processes are seen to conform to the very highest standards. This volume takes a unique approach to this situation, combining analysis of management techniques and technical issues with the presentation of microbiological data. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LIGA) approaches it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and a discussion of microbiological data together with data tables.
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Principles and Practices for the Safe Processing of Foods
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Principles and Practices for the Safe Processing of Foods
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PRINCIPLES AND PRACTICES FOR THE SAFE PROCESSING OF FOODS
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PRINCIPLES & PRACTICES FOR THE SAFE PROCESSING OF FOODS
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